Sushi bowl
- Serves: 2
- Prep time: 20 min
- Cooking time: 15 min
- Type of food: Dinner
Nutritional values
Energy: 920 kcal
- Protein 32 g
- Carbs 76 g
- Fat 36 g
Ingredients
- 1 LUNTER Marinated tofu Seafoo
- 200 g cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
- 1 carrot
- 150 g red cabbage
- 100 g edamame
- 1 avocado
- nori seaweed
- white and black sesame seeds
- oil
Sauce
- ¼ cup rice vinegar
- ¼ cup agave or brown sugar
- ¼ cup soy sauce
- ½ tsp dried ginger
- ¼ tsp chili
- 1 tsp dried garlic
- ½ cup water
- 1 tbsp cornstarch
Instructions
Cook the sushi rice according to the instructions and season it with a mixture of rice vinegar, sugar, and salt.
Prepare the sauce – mix all the ingredients except for water and cornstarch, then bring to a boil. Dissolve the cornstarch in water and add it to the rest of the sauce. Stir until it thickens, then remove from heat. If you prefer a thicker sauce, add a bit more water with cornstarch. Never add cornstarch on its own to avoid lumps.
Cut the tofu into your preferred shape and fry it in a pan. However, the Seafoo can also be eaten raw.
Cut or grate the vegetables, and cut the nori seaweed into small squares.
In a bowl, first add the rice, followed by the vegetables and tofu. Pour the prepared poke sauce over everything.
